Word: rusticating
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...14th century stone building, the pub was originally a hostelry for Cistercian monks. These days, a more luxurious mood is created by a dark bowed-beam and plank ceiling, stone flagstones, and locally-made dark wood furniture around a fine log fire. In keeping with the pub's rustic feel, Pern serves food that's in season: fish in the summer and game birds and venison in the winter. And like publicans of old, he sources his produce locally. The village and its environs provide an ample supply of partridge, pheasant and grouse, as well as quail, duck and guinea...
...dinners cooked on campfires, going unwashed for four days or sleeping under the stars. At the town of Alice Springs the ships of the desert bunk down in the suburbs, where Frontier Camels runs its Take a Camel to Dinner tour, which includes an hour-long ramble to a rustic restaurant and camel museum; click on cameltours.com.au for more info. The menu features excellent kangaroo sausage and bush tomato pesto, along with a selection of camel cuts. Despite my growing affection for the ungainly beasts, I must admit that smoked camel goes down well with a fine Australian Shiraz...
...also good—another example of the kitchen’s sure hand with game. I was forewarned by our charming British waiter, but French Turbot ($36), a usually regal fish, was lifeless; its delicate flavor was no match for Lynch’s predilection for rustic flavors and ingredients...
...above Magelang, the 75-year-old coffee plantation has received a marvelous sprucing up by Gabriella Teggia, one of the founders of the Amandari resort in Bali. Teggia added sunken tubs, facial rubs and comfy antiques?all the frills expected of a luxurious retreat. Yet she avoided altering the rustic allure of life on the former Van ders Wan farm. The original 1828 farmhouse is now a library and a lounge. Guests enter the resort through an 1878 train station, moved from Mayong junction 250 kilometers away...
...read as they were written, so prepare to improvise for the modern kitchen - most of us don't have upper ovens anymore and you'll have to stock up on butter to make most of these dishes. One of the easiest and tastiest is the apricots charlotte, a simple, rustic concoction that pairs the crunch of buttered, sugar-dipped French bread with the melt-in-your-mouth softness of simmered apricots. And if you've missed the apricot's glorious, but short, season, the recipe also works well with peaches. Those with a weakness for trivia will find gems throughout...